Food Security and Sensory Properties Overview

A collection of vocabulary flashcards covering key concepts related to food security, sensory properties, ethical issues, and consumer behavior in food selection.

Food Security

When all people, at all times, have physical and economic access to sufficient, safe, and nutritious food to meet their dietary needs and preferences for an active and healthy life.

Sensory Properties

The characteristics of food as perceived by the senses, including taste, smell, sight, sound, and touch.

Organoleptic Properties

The sensory properties of food, which involve the interaction of taste and smell with one's sense organs.

Ethical Issues in Food Production

Concerns related to the moral implications of food production, including Fairtrade practices, genetic modification, and environmental sustainability.

Five Basic Tastes

Sweetness, sourness, bitterness, saltiness, and umami, which are recognized by taste receptors.

Fairtrade

A system aimed at ensuring fair prices and working conditions for food producers, enhancing their standard of living.

Food Provenance

The origin of food, including where and how it is produced or raised (grown, reared, or caught).

Taste Panel

A group of individuals who evaluate food products in a structured manner, often used in sensory analysis.

Sustainability

Practices in food production that ensure resources are used in a way that maintains ecological balance and can be sustained over time.

Carbon Footprint

The total amount of greenhouse gases emitted directly or indirectly by an individual, organization, event, or product, measured in units of carbon dioxide.

Genetically Modified (GM) Food

Food products that have been altered using biotechnology to enhance yield, resistance to pests, or improve nutrient content.

Sensory Evaluation

A scientific discipline that analyzes and measures human responses to the composition of food and drink.

Taste Buds

Sensory organs on the tongue that are responsible for the perception of taste.

Food Miles

The distance food travels from production to consumer, which impacts its carbon footprint.

Environmental Issues in Food Production

Concerns related to the impact of food production on the environment, including pollution, habitat destruction, and climate change.

Ethical Marketing

Advertising practices that are transparent, fair, and aimed at informing consumers about food products without deception.

Malnutrition

A condition resulting from inadequate or unbalanced intake of nutrients, which can lead to various health issues.

Sensory Descriptors

Terms used to describe the specific characteristics of food as perceived by the senses, important for sensory analysis.

Local Produce

Food that is produced within a close geographical area to the consumer, supporting local economies and reducing transportation emissions.

Organic Farming

An agricultural method that avoids synthetic fertilizers, pesticides, and genetically modified organisms, focusing on biodiversity and ecological balance.

Food Labelling

Information provided on food packaging that helps consumers make informed choices regarding nutrition, ingredients, and provenance.

Economic Factors Influencing Food Choice

Factors such as cost, income, and market availability that affect consumer decisions regarding which foods to purchase.

Medical Reasons for Food Choice

Health-related factors that influence dietary choices, often driven by conditions such as allergies, intolerances, or health goals.

Psychological Factors in Food Choice

Influences such as personal preferences, cultural beliefs, and emotional responses that affect food selection.